Hakkari Gulol Product Description and Distinctive Features: Hakkari Gulol is a dish prepared by mixing and boiling water, yogurt, rice, kavut (a mixture of wheat flour and butter), plain oil and/or clarified butter, and salt.Hakkari Gulol is among the unique dishes specific to the Hakkari province. In the history of this dish, it is mentioned that it is prepared on special occasions such as feasts, weddings, ceremonies, etc., and offered to guests. It is also known as gulul, gilol, and gılol. Hakkari Gulol is a dish that has been known in the region for many years and has reached the present day with the cultural accumulation of the region, requiring expertise at every stage of production.The dish differentiates itself in terms of the components used in production and has a unique production method.Hakkari Gulol has a geographical association with the region where it is produced. Production Method: Ingredients List for Hakkari Gulol and Average Quantities (for 6 people): 1.5 liters of hot water, 1 kg yogurt, 400 g rice, 250 g clarified butter and/or plain oil, 100 g kavut obtained from wheat flour, and 25 g salt. Kavut: 100 g wheat flour, 70 g clarified butter and/or plain oil, optionally 25 g flower honey, grape molasses, or white sugar. Preparation of Hakkari Gulol: Yogurt is placed in a pot and left to simmer over low heat. Continuous stirring is done to prevent the yogurt from curdling. Hot water is added to the pot near boiling. Rice is first soaked in lukewarm water. After ridding the rice of excess starch, it is washed and drained. Then, it is added to the pot over the yogurt. Finally, salt is added, and it is left to simmer for 20-30 minutes until the rice swells and the dish reaches a relatively thick consistency. Once cooked, the dish is transferred to a flat tray or plate, and a hollow is created in the center. Preparation of Kavut: In a pan, clarified butter and/or plain oil are melted on the stove. Wheat flour is added, and it is roasted for 10-15 minutes until the desired soft consistency is achieved. Optionally, flower honey, grape molasses, or white sugar can be added to sweeten the mixture. It is essential to thoroughly mix/blend this mixture. In a separate pan, clarified butter and/or plain oil are melted until it turns a light brown color. In the traditional serving style of Hakkari Gulol, the center of the dish is opened, and the melted hot oil is placed in a separate container. Kavut is sprinkled around the prepared Hakkari Gulol for presentation. Optionally, it can be served with bread.